André Perret was raised by a father who was a vigneron. Although he became a microbiologist, in 1982 he completed his degree in oenology and left behind a career in the laboratory. Perret believes in respecting the unique characteristics of each terroir when it comes to wine growing. He cultivates several single-vineyard plots and practices soil management to avoid the need for chemical treatments. His aim is to produce fresh, structured wines with a Burgundian flair but not overly influenced by wood. He strives for wines that are not overworked and will age gracefully over time.

Grape: 50% Marsanne, 50% Roussanne

• Yield of 37 hL/ha
• Half fermented in stainless steel, half in barrique (20% new)
• Aged for one year in barrique (20% new)

Soil: Granite

Pairing: Monkfish in butter sauce 

Viticulture: Sustainable, no chemical treatments. 

Notes on the wines from John Livingstone-Learmonth - Drink Rhône 

St Joseph Blanc 2021 

***(*)

fine yellow robe; pear, with a note of candy, apricot juice shows on the nose, which is airborne, well lifted. The palate has a soft intro, bears mild richness, develops a little increase in depth – it’s a light version of St Jo blanc, neat, its purity an asset. There is a low-key late tang, floral touch. 13°. Loss of 20% crop, which degraded fast towards the end, both for the red and the white harvest. 2026-27 Nov 2022